Braised Chicken with Sun Dried Tomatoes and Spinach
As the weather begins to change, so do our eating habits. Braised Chicken with Sun Dried Tomatoes and Spinach is a perfect meal to embrace the cool crispness of Fall and Winter. Bone in chicken breasts have been suggested for the nutrient and richness of flavor that is created from the bones’ broth. You could substitute about 8 bone in thighs, my typical preference, but my husband loves white meat chicken. Often a braise starts with searing the meat, which is certainly fine, but I like just pushing the shallots and garlic to the far edges instead of removing the meat and then then sauteing – your pick! However, once your meat is seared, and you add the chicken broth and wine – make sure to deglaze your vessel. The little bits that stick to the pan are full of flavor and will add richness to the end result.
Potatoes, tomatoes and spinach just sound like the perfect accompaniment for a braise and work well with our Wild Rosemary Fused Olive Oil. Although tomatoes are available year round – I prefer fresh ones in Summer and Sun Dried in the colder months – because I find they have a particular concentrated flavor that blooms in a subtle way when you braise – we stock these at the store. The New Potatoes can be left whole if they are relatively small and of the same size. You just want them to cook at the same rate. Fresh spinach is everywhere in the Fall, so it’s my first choice, but if you have frozen spinach just let it thaw as the meat is cooking and squeeze it dry before adding it the last 15 minutes.
We certainly appreciate a professional Sommelier – which I am not. But I have found that it’s not so complicated if you use what you like. To complement Braised Chicken with Sun Dried Tomatoes and Spinach, I’ve suggested a white Bordeaux for a few reasons. It will not overpower the vegetables braising with the chicken, it doesn’t compete or distract from the natural flavors and I like it. Serve the same wine with dinner. If you are having guests, a simple plate of cheese, sliced bosc pear (rub in lemon juice) and a fennel salami would make an excellent starter. A crusty rustic loaf bread served with the main course is all you need.
This particular dish was made in an Emile Henry Tagine right on the stove top – we carry them! The vessel is designed to retain the foods nutrients and braise a dish in about an hour, and … you actually sear the meat right in the pan and it’s ceramic. My kind of efficiency. A ceramic or enamel dutch oven works great too.
We hope you enjoy this with whomever you find around your table!